Vietnamese Coffee Swiss Roll Cake
Elevate the traditional Swiss Roll by bringing in the flavors of Vietnamese Coffee. The chocolate cake gets a hefty boost of espresso flavor and the filling is bursting with sweetened condensed milk flavor, making this dessert a Vietnamese Coffee in cake form.
Servings: 12 slices
Calories: 367kcal
Ingredients
Cake
- 1 cup cake flour
- ⅓ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 5 large eggs separated
- ½ cup vegetable oil
- ¼ cup hot brewed strong coffee
- 3 tablespoons espresso powder
- ¼ teaspoon cream of tartar
Espresso Simple Syrup
- ½ cup freshly brewed espresso or very strong coffee
- ¼ cup granulated sugar
- ¼ cup water
Filling
- 1 cup unsalted butter, room temperature
- 14 ounces sweetened condensed milk
Instructions
Make the Cake:
- Preheat oven to 350°F. Lightly grease 18 x 13-inch rimmed baking sheet, line with parchment paper, and lightly grease parchment. Set aside.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.1 cup cake flour, ⅓ cup unsweetened cocoa powder, ¾ cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon kosher salt
- Whisk in egg yolks, oil, coffee, and espresso powder until a smooth batter forms.5 large eggs, ½ cup vegetable oil, ¼ cup hot brewed strong coffee, 3 tablespoons espresso powder
- Using a stand mixer with whisk attachment, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute.5 large eggs, ¼ teaspoon cream of tartar
- Increase speed to medium-high and whip until stiff peaks form, 1 ½ – 2 minutes.
- Transfer ⅓ of whipped egg whites to batter and whisk gently until mixture is lightened.
- Using a rubber spatula, gently fold remaining egg whites into batter.
- Pour batter into prepared sheet tray and spread evenly with offset spatula.
- Firmly rap sheet tray on counter 3 times to remove large air bubbles from batter.
- Bake in preheated oven until cake springs back when pressed lightly in center, 12-14 minutes. While cake bakes, soak clean dish towel in water and wring out thoroughly. (You’ll use this to roll up the cake)
- Transfer sheet tray from oven to wire rack. Immediately run knife around edge of sheet, then carefully invert cake into 2nd wire rack. Carefully remove parchment.
- Lay damp towel over cake and invert first wire rack over towel.
- Invert cake and remove rack from top.
- Starting from short side, gently roll cake and towel together into jelly roll shape.
- Let wrapped cake cool on rack, seam side down, for 1 hour.
Make the Espresso Simple Syrup:
- Bring espresso, sugar, and water to a boil in a saucepan, stirring to dissolve sugar. Let cool½ cup freshly brewed espresso, ¼ cup granulated sugar, ¼ cup water
Make the Filling:
- In a bowl of a mixer fitted with a whisk attachment, whip room temperature butter, stopping to scrape the bottom of the bowl several times, until it has tripled in volume, and is light and fluffy, about 5 – 7 minutes.1 cup unsalted butter, room temperature
- Add the sweetened condensed milk in thirds, whipping for about 5-10 seconds after each addition. Be sure to scrape the bottom of the bowl after each addition.14 ounces sweetened condensed milk
Assemble Vietnamese Coffee Roll:
- When cake is completely cooled, gently unroll cake with short side parallel to counter edge (innermost edge of cake will remain slightly curled; do not flatten).
- Brush espresso syrup over side of cake that is facing up. Don’t wet the cake too much. (You will not use all the syrup)
- Spread filling evenly over cake, leaving ½-inch margin on each short side.
- Reroll cake, leaving towel behind as you roll.
- Wrap in plastic wrap and refrigerate for at least 20 minutes or up to 2 days.
- Just before serving, brush top and sides of coffee roll lightly with espresso simple syrup.
- Trim both ends off cake and cut into thick slices by dipping a sharp knife into very hot water and wiping dry between cuts.
- Serve with an extra dollop of sweetened condensed milk filling.
Notes
- Finished cake can be covered in plastic wrap and refrigerated for up to 5 days. Let sit at room temperature for 30 minutes before serving.
- Cake can be made ahead of time and frozen up to one month. Remove about an hour before serving to allow cake to reach room temperature.
- Espresso syrup can be refrigerated in an airtight container for up to 2 weeks.
Nutrition
Serving: 1 slice | Calories: 367kcal | Carbohydrates: 29.6g | Protein: 4.4g | Fat: 27.1g | Saturated Fat: 18g | Cholesterol: 119.3mg | Sodium: 136.1mg | Fiber: 0.9g | Sugar: 18.5g
